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1 Beaverton Cooking and Food- US New York

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants, ........

by

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants, ........ Cover

 

Synopses & Reviews

Publisher Comments:

NIBBLES AND NOSHES

Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord and Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn and Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels.

MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.

Synopsis:

New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.

Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.

A percentage of the royalties goes to Citymeals-on-Wheels.

Description:

Includes bibliographical references (p. 474-476) and index.

About the Author

The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spent five years on The New York Cookbook.

Table of Contents

LOOKING FOR THE HEART OF THE CITY

NIBBLES, NOSHES, AND APPETIZING

Meal Starters, coffee breaks, street food-New York's best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares.

Noshing with Lou Singer

Nosh Stops

A Taste of the Tropics

On Being a Hostess with the Leastest

Lox, Stock, and Bagels

To Catch a Proper Nova

Smart Cocktails by the Borough and Beyond

Many-Faced Quiche

Stone Fence

The Caviarteria and What It Knows

New York's Artisan Springs

SOUPS FOR SIPPING, SLURPING, SUPPER

New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque, green minestrone, white bean soup, and snert.

Chicken Soup: A New York Panacea

Matzoh Bowl I

The Soup Man of 55th Street

Manhattan Clam Chowder

TO BAKE AN HONEST LOAF

Breads with crust and breads with heft. Fresh muffins, bagels, babka, beer bread, roti, parantha, and focaccia.

The Brick Oven Brotherhood

Where to Buy a Good Loaf

Stalking the Perfect Pizza Pie

Pizza Stops

To Make a Soft Prezel

A Bagel Is a Bagel . . .

FOOD WALKS

Food on foot. Tours of New York's ethnic neighborhoods and food markets. Where to stop and why.

THE GREENING OF NEW YORK

New York cooks offer up Southern-style and Chinese-style greens, Caribbean callaloo, Marrakesh carrots, and artichokes with a Turkish twist. Plus baked beans, potato chips, and potato latkes. And salads. And pickles.

The Greening of New York

New York's Greenmarkets

Produce Paradise

Mrs. Beausojour's Short Guide to Caribbean Vegetables

Lexicon of Asian Vegetables

Mickeys and Chips

For Those Who Don't Know David "The Latke King," There Is Some Hope.

Vegetable Wisdom

Brighton Beach Memories

The Caesar Salad Song and Caesar Salad Translation

New York in a Pickle

Wildman Looks for Dinner

The Smart Cook

Using Infused and Syrup-Flavored Oils

A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY

New York has always been a happening food town. From the first coffee-houses in the 1600s to soda fountains in the 1800s to hot dogs, cafeterias, Chiclets, Tootsie Rolls, and cheesecake, New Yorkers have made their mark.

NEW YORK NOODLES

Spaghetti, linguine, penne, orzo-pastas dried and fresh with their sauces. Plus pierogis, wontons, polenta, grits, tabbouleh, and risotto.

Pasta Plus Dumplings, Noodles, and Grains

The Red Sea

Mrs. Romana Raffetto of Houston Street

Just a Few New York Noodles

Bumper Crops in Bensonhurst

Arthur Avenue Nights

Salvatore ("Mr. Wab") Medici of East Harlem

National Spaghetti Carbonara Day

Fresh Noodles

Dueling Dumplings

THE MEAT OF THE MATTER

Great Steaks, brisket, casseroles, cutlets, stews, and chops. Unbelievable barbecue, meatloaf every way, and a hamburger like no other. Plus shish kebab, leg of lamb, couscous, and South African

Product Details

ISBN:
9780894806988
Author:
O'Neill, Molly
Publisher:
Workman Publishing
Author:
O'Neill, Molly
Author:
o
Author:
Neill
Author:
Neill, Molly
Author:
Molly O
Location:
New York :
Subject:
Cookery, american
Subject:
Cookery
Subject:
Restaurants
Subject:
Cookery, International
Subject:
American - Middle Atlantic States
Subject:
Restaurants -- New York (State) -- New York.
Subject:
Regional & Ethnic - American - Middle Atlantic States
Subject:
Cooking and Food-US Midcoast East
Copyright:
Edition Description:
Trade Paperback
Series Volume:
no. 6, v. 1, pt. 6
Publication Date:
19920131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
2-color, illustrations throughout
Pages:
512
Dimensions:
9.40x7.40x1.23 in. 2.35 lbs.

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Related Subjects


Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Midcoast East
Cooking and Food » Regional and Ethnic » United States » New England
Cooking and Food » Regional and Ethnic » United States » New York

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants, ........ Used Trade Paper
0 stars - 0 reviews
$3.50 In Stock
Product details 512 pages Workman Publishing - English 9780894806988 Reviews:
"Synopsis" by ,
New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.

Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.

A percentage of the royalties goes to Citymeals-on-Wheels.

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